How to make
If you use the whole beetroots, preheat the oven to 200°C. Slice the beets lay on a lined baking tray. Roast for about 30-40 minutes, or until tender. Set aside to cool. Add all the ingredients to a food processor and blend until smooth. Taste test and adjust to the taste if needed. Enjoy with raw veggie sticks, crackers, or just eat it with a spoon like that
*Store in an airtight container in the fridge for up to 5 days.
*Store in an airtight container in the fridgefor up to 5 days.
for up to 5 days.for up to 5 days.
2 medium raw beets (or a splash of beetroot juice if you prefer)
1 canem of cooked chickpeas 3tbsp of cold water
1 lemon, juiced 2 Tbsp tahini
1 Tbsp olive oil 1 cloves garlic
salt & pepper